Roasted Vegetables with Pecan Gremolata
A medley of winter root vegetables including carrots, parsnips, turnips, and brussels sprouts, roasted until tender and topped with a flavorful pecan, parmesan and herb gremolata. This colorful side dish combines earthy vegetables with bright citrus and nutty notes.
Ingredients
- •1 pound medium carrots, peeled, halved lengthwise, then crosswise
- •1 pound medium parsnips, peeled, cut in half lengthwise, then crosswise
- •1 pound turnips, peeled, halved, cut into 1-inch-thick wedges
- •1¼ pounds brussels sprouts, trimmed, halved
- •6 tablespoons olive oil, divided
- •¾ cup pecans
- •¼ cup grated Parmesan cheese (about 1 ounce)
- •¼ cup finely chopped fresh parsley
- •2 tablespoons fresh lemon juice, divided
- •1 tablespoon finely grated lemon peel
- •1 clove small garlic clove
Cooking Instructions
- 1.
Preheat oven to 425°F. Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool.
60 min
- 2.
Using on/off turns, chop pecans in processor until coarsely ground. Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil. Season gremolata to taste with salt. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice. Sprinkle gremolata over vegetables just before serving.
10 min
